Gyoza with nori, salmon and soybeans
Dumpling filled with salmon, spring onions, soybeans, ginger and nori with sesame seeds.
- 10 nori snack
- 250 g wheat flour extra to pollinate
- Tl salt
- 175 ml hot water
- 200 g fresh salmon fillet
- 100 g chilled soybeans
- 1 el pickled ginger 2 cubits from the jar
- 2 forest outing
- 1 el soy sauce
- 3 el Sesame seed
- 2 el rice oil
- 200 ml boiling water
Crumble the noris snack. Mix half of the nori with the flour, salt and water. Knead until a smooth dough. This takes approx. 5 min.
Cover with cling film and leave covered for 30 min.
Meanwhile cut the salmon into pieces of ½ cm. Cut the soy beans coarsely and the pickled ginger fine. Cut the spring onion into thin rings.
Mix the salmon, spring onions, soybeans, ginger, the rest of the crumbled nori, 1 tbsp of the ginger and the soy sauce. Let alone until use.
Roll out the dough on a floured sheet to a piece of 1 to 1½ mm thick. With the cutter, cut out circles of approx. Ø 9 cm.
Knead a ball of the remaining dough, roll out again into a piece of 1 to 1½ mm thick and make another circle. Repeat until you have 25 dry ground.
Keep the deeds that you do not use under a clean damp tea towel.
Place a little filling in the middle of one ground and brush the dough around lightly with water.
Fold the dough double so that there is a semi-circle and press only in the middle.
Keep the rest of the groundings under a clean damp tea towel.
Fold the front of the left side in 3-4 folds and repeat with the front of the right side.
The back of the half moon remains smooth. Repeat with the rest of the dough and the filling.
Put the sesame seeds on a flat plate. Brush the flat side of the gyoza with some water and dip in the sesame seed, press gently.
Heat the rice oil in a non-stick frying pan with a non-stick coating and add about 12 gyoza's.
Fry the gyoza on one side for 3 minutes on medium to medium heat until golden brown and crispy.
Pour the boiling water. Let steam for 5 minutes with the lid on the pan.
Remove the lid until 5 minutes until all the moisture evaporates. Repeat with the rest of the gyoza's.
Make a dipping sauce from the rest of the moisture of the pickled ginger and the rest of the soy sauce.
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